Search results

First year cascade in this cool summer we've been having here. My Willamette is much bushier, but no cones yet. I think I just didn't excavate enough of the crappy clay soil we have here-- created a small pot in the ground. Looking forward to re-planting in 2014 with much better soil preparation.

Cascade. Then Willamette. Needs something-- we've had a cold summer so far up here close to the lake.

Yep, cold start to the year here in Cleveland, too. My first year Willamette and Cascades are maybe that tall as well. Posting pics this weekend.

You won't get disagreement from me. I think one common theme from this thread is most people want beer to taste like beer-- not like fruit, not like donuts, not like herbs, but like beer. Dragon's Milk, IMHO, may have started as a beer, but once it hit the barrel became something else.

Thanks for the brilliant (get it?) advice guys. I'm going to pay more attention to my chilling and try to remember the Irish moss or whirlfloc each time. I don't know if I have the energy to do a protein rest, ha, since I love my single infusion, batch sparge, easy peasy brew days. I have one...

Hands down the best help yet on solving this problem.

I'll give it a shot. Def remembered the Irish Moss in my recently packaged mild, and upon pouring the first one last night, no chill haze.

Just now chilling a N. English Brown Ale. Jamil's recipe called for a couple oz of pale choco, which the LHBS didn't have, so I added extra Victory and tried some kettle catmelizatiin and a longer boil to darken up the color. We'll see. Yes, and a remembrance to those who sacrificed for all of...

I have tried to stay away from putting additives in my beer... I may try it though, if the rapid boil + rapid chill doesn't work.

I'll try boiling a bit more vigorously. I use an immersion chiller, and for 5 gallon batches it takes about 30-40 minutes to get to pitching temp. If that's a factor, I can turn up the volume there as well, stir more often, and then give extra time after chilling to let the trub settle. I do...

OK. So, mostly I do not care about chill haze, but sometimes I wish I could have a clearer beer. I do not want to get into post-boil fining or filtration. I do wonder if there's something I can do in the mash. From what I understand, chil-haze is suspended protein that somehow becomes more...

Nice. This about how much room I have (first year), so I'm planning on the same trellis shape. What kind of lumber is that?

Yeah, and they did a great radio podcast where I copied their idea as well. I really think you need to ferment the wort to get the real flavor profile, though.

No problem. Kudos again to Basic Brewing Radio for their podcast on a similar idea.

Photos from last post.

OK. Well I got around to tasting these a couple weeks ago, and now am getting around to posting the results! I am really happy I did this, and I do look forward to trying other kinds of grains. The beers we tasted were two-row, one specialty malt (Crystal 60, 120, and Munich), and Willamette...

Back in 1990, I popped my favorite cassette, Janes Addiction's Nothing's Shocking, into my stereo, expecting to hear the insane roar of big guitars and Perry Farrell roaring, "Comin down the Mountain," but instead I got treated to the underwater garble of Janes Addiction played over a stretched...

Looking good!

19 days after I planted these first years. Thanks to all for all the trellis innovations. I'm sure I'll need a support system soon, and I'm getting lots of great ideas. Willamette Cascade

Good deal. I had great, unique tropical fruit aromas that have way to very typical " C hop" aromas. I'm thinking the next time I dry hop I'll try to add a final charge in a hop bag a few days before bottling. I was sad the tropical aromas faded so fast. I hope yours stays!